Carb Smart Tahini Drizzled Chicken
with Broccoli Spinach Salad
This ain't no ordinary rice bowl! Chop, chop, chop is all you need to do for rice made from broccoli. Topped with juicy pan-seared chicken and tahini drizzle, you won't regret trying something new!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Soy, Sulphites, Wheat)
(Contains Egg, Mustard)
White Wine Vinegar
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Finely chop broccoli florets. (TIP: If you have a food processor, pulse florets 3-4 times until finely chopped). Peel, then mince or grate the garlic. Pat chicken dry with paper towels, then season with salt and pepper. Sprinkle chicken all over with sesame seeds. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. (NOTE: This will help the sesame seeds adhere to the chicken).
Heat a large non-stick pan over medium heat. When hot, add the sunflower seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step!) Transfer chicken to a baking sheet. Bake in the middle of the oven until cooked through, 6-8 min.
While chicken bakes, heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then chopped broccoli. Cook, stirring often until, broccoli is tender crisp, 3-4 min. Add the garlic and season with salt and pepper. Cook, stirring often, until fragrant, 1-2 min.
Whisk together mayo, tahini, soy sauce, 1/4 tsp sugar and 1 tbsp warm water (dbl all for 4 ppl) in a small bowl.
Slice the chicken. Whisk together vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add cooked broccoli and baby spinach, then toss to coat. Divide salad between plates. Top with baked chicken. Drizzle some of the tahini dressing over chicken. Sprinkle sunflower seeds over top. Serve remaining tahini dressing on the side, for dipping.